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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
There is a bit of prep time with the flan; the rest of the dinner can be made while it bakes. The pasta will cook while you have the starter, and the broccoli will be steamed on low heat at the same time.
Cheese Flans with Spinach Salad Preparation and cooking time: 40 minutes 3 eggs
1/4 cup ricotta cheese
1 tbs whole grain mustard
2oz (60gr) cheese, chevre, Brie, Cheddar
1 slice Prosciutto
1/2 tsp dried basil
Salad
3oz (90gr) fresh spinach, mâche or other spring greens
1 tbs Dijon-style mustard
1 tbs white Balsamic vinegar
2 tbs good olive oil
Prepare ramekins: Butter and line the bottom with buttered wax or parchment paper (see techniques ).
Flans: Slice or cut cheese to fit into ramekin. Place cheese in bottom of ramekins. Roughly chop Prosciutto and arrange around edges of cheese.
Whisk eggs, ricotta, mustard and basil together. Spoon egg mixture into ramekins.
Bake: Put ramekins into a roasting pan with deep sides - I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. Bake for 30 minutes at 400F (200C) - they should be set - firm on top and starting to brown. Remove from oven and from hot water.
Salad: Wash spinach if necessary, spin dry using a salad spinner, tear and put into a large salad bowl. Whisk together vinegar and mustard. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add spinach and toss well to coat - tongs work well.
To finish: Arrange salad on 2 plates. Run a table knife around the sides of the flans to loosen (if necessary).
Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up. Place flans next to salad and serve.
12oz (350gr) shrimp, cleaned
2 shallots
4 cloves garlic
2 slices Prosciutto or bacon
1 tbs tomato paste
1/3 cup (3oz, 90ml) white wine
3 tbs Greek or plain yogurt
1/3 cup green olives (12 - 15)
1/4 cup almonds
1/4 cup (2oz, 60gr) feta
1 tbs paprika
1 tbs olive oil
Clean shrimp if needed, if not just rinse and let drain.
Peel and chop shallots. Mince garlic. Chop Prosciutto or bacon. Cut olives in half or thirds.
Heat oil in a nonstick skillet over medium heat. Add paprika and sauté briefly. Add garlic, shallots, Prosciutto and sauté until golden, 5 - 7 minutes. Add shrimp and sauté until they start to curl and turn opaque. Add wine, tomato paste and stir well to combine. Add olives, almonds and heat through. Stir in yogurt, remove from heat, add feta, stir gently. Serve.
1 cup dried pasta something bite-size
2 tbs butter
1/8th - 1/4 tsp black pepper or more, but remember, it's hot
salt - optional
Cook pasta according to package directions, drain.
Return pasta pan to medium heat. Add butter and sauté until it turns golden brown, being careful not to let it turn too dark or it will taste burnt. When brown add as much black pepper as you like, and salt if using. The butter will foam. Add the pasta and quickly stir with a spatula to coat and heat through. Remove from pan and serve.
1/2 medium head of broccoli
2 tbs olive oil
4 cloves garlic
a bit of sea salt if desired
Cut broccoli into small florets and stems. Put in a steamer basket in a saucepan with an inch of water in bottom. Put on medium heat and steam for 8 - 10 minutes or until just done. Remove from pan and put into a serving dish. Pour oil over the broccoli, sprinkle with garlic chips and serve.
For garlic chips: Slice peeled garlic as thinly as you can. Put olive oil in a small frying pan and, over medium heat, fry garlic chips until brown and very crisp, - about 10 minutes. Mind them so they don't burn. Remove chips and drain on paper towels. Keep oil warm until needed.
Cooking Schedule: 40 minutes for menu |
Add shallots, garlic, Prosciutto to paprika, sauté |
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